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The Santoku knife from the Euro Essential series is ideal as an all-rounder for Asian cuisine. The polished cutting edge on the blade ensures that the knife cuts easily through meat, fish and vegetables. The blade, made of high-quality, robust and flexible steel, makes up the heart of this blade. The knife is enhanced by a handle that is ergonomic to hold and delivers effortless cutting action.
Professional special formula steel FC61 forms the heart of the blade: the knife has extreme sharpness because the carbides in the steel are especially finely and evenly distributed. This structure also delivers an extremely fine cutting edge, producing a continuous cutting edge with outstanding initial sharpness and cutting edge retention. The Santoku knife has a hardness of 61 Rockwell and can be easily re-sharpened.
The soft-touch matt black plastic handle ensures that the knife is easy to use. It is hard-wearing and polished, guaranteeing fatigue-free working. The Santoku knife is also well-balanced requiring very little effort for cutting. The handle is fixed with two stainless steel rivets to the knife and is also decorated by a logo pin. Take advantage of the extreme sharpness and hardness, excellent handling and elegant design of the Bob Kramer by ZWILLING Santoku knife when working in the kitchen.

Features & Benefits:

The blade is made of professional FC61 special steel, hardened to approx. 61 Rockwell.

Translated from English to German "TWIN" = "ZWILLING" and since 1731 our twins have become the global symbol of excellence representing the best in German culinary design and precision manufacturing. The legacy of our brand began with premium knives and now includes a complete product range for the discerning professional chef and for those whose gourmet passion requires the best. To keep our ZWILLING portfolio innovative and stylish we collaborate with authorities such as master blade-smith Bob Kramer to develop leading edge products that combine advanced technology, premium materials and the artistry of craftsmanship into functional forms.